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  • Blackwell Publishing Ltd  (415)
  • American Geophysical Union (AGU)
  • 1980-1984  (415)
  • 1981  (415)
  • 1
    Electronic Resource
    Electronic Resource
    Sensory Properties and Lipid Oxidation in Prerigor Processed Fresh Pork Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh pork sausage prepared from prerigor ground and salted meat had higher pH, lower cooking losses, higher juiciness scores, and less easily fragmented cooked patties than that prepared from post-rigor ground and salted meat. Sausage from prerigor ground-post-rigor salted meat was intermediate in these properties to prerigor ground and salted and postrigor ground and salted products. Prerigor grinding and salting reduced the rate of autoxidation (TBA number) during storage at 0°C contrasted to oxidation in sausage that was salted postrigor after either prerigor or postrigor grinding.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04456.x
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  • 2
    Electronic Resource
    Electronic Resource
    Microstructure of Liver Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Cooked liver sausage was freeze-fractured and examined using scanning electron microscopy after fixation in either Zenker's solution or osmium tetroxide. The microstructure was characterized as consisting of dispersed protein particles and fibrous networks of protein surrounding variable-sized fat globules. If the fat globules were not thoroughly fixed they were dislodged from the freeze-fractured surfaces leaving vacuoles that could easily be mistaken for air pockets. The study demonstrated that the structure of liver sausage includes both an oil in water emulsion with protein as the emulsifier as well as dense layers of protein or protein-fat colloidal complexes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15327.x
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  • 3
    Electronic Resource
    Electronic Resource
    ENDOTHELIAL CELL AND PLATELET BINDING SITES FOR THROMBIN (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 370 (1981), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1981.tb29721.x
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  • 4
    Electronic Resource
    Electronic Resource
    Studies on the cell-free biosynthesis of ergopeptines in Claviceps purpurea (1981)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 12 (1981), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1981.tb07629.x
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of Alkaline Protease in Minced Fish on Texture of Heat-Processed Gels (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Measurements of properties relating to the physical integrity of heat-processed fish gels varied among samples obtained over a 1-yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat-stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration-dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04451.x
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  • 6
    Electronic Resource
    Electronic Resource
    Evaluation of Prerigor Freeze-Dried Beef in the Manufacture of Dry Fermented Sausage (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Experiments were designed to determine the acceptability of prerigor freeze-dried beef in the manufacture of dry fermented sausage. Several chemical and physical variables were measured on dry fermented sausages prepared using (1) prerigor salted, freeze-dried, (2) prerigor unsalted, freeze-dried, (3) postrigor salted, freeze-dried, and (4) postrigor frozen beef as ingredients. Results showed that fat and moisture content, total shrinkage, Instron firmness and panel scores for juiciness, texture, and flavor were not affected to a large degree by treatment or rigor state of the beef ingredient. Generally, freezedried beef was found to be equal to conventional beef for dry sausage production regardless of when the freeze-dried beef was salted.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03043.x
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  • 7
    Electronic Resource
    Electronic Resource
    Computer Plotting in 3-Dimensions: A Program Designed for Food Science Applications (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The traditional application of graphics combined with recent advances in computer technology can conveniently provide three dimensional (3-D) plots of raw and/or mathematically derived data. Researchers can present more data in a particular format or increase the quantity of data that publishers will accept due to space limitations. 3-D plots provide a clear visual reference to mathematical models or statistical interpretations of data sets. Results can be made more meaningful and easier to understand than results presented by conventional 2-D graphics. The particular application of 3-D graphics to problems in food science and technology is discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04523.x
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  • 8
    Electronic Resource
    Electronic Resource
    Effect of Electrical Stimulation on Muscle Characteristics of Beef Cattle Fed a High Energy Diet for Varying Lengths of Time (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: This study investigated the effect of electrical stimulation on quality and palatability of cattle fed a high energy diet for various lengths of time. Stimulation improved tenderness in cattle that were fed a high energy diet for times ranging from 0–210 days. However, the greatest improvement was in cattle that were not fed the high energy diet. The amount of improvement in tenderness decreased as time on a high energy diet increased. Flavor and juiciness scores, sarcomere length, and myofibril fragmentation index were not affected by electrical stimulation. Stimulation significantly improved lean color, firmness and texture and decreased the incidence of heat-ring in muscle at 24 hr postmortem.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb03045.x
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  • 9
    Electronic Resource
    Electronic Resource
    Sensory Properties and Cooking Losses of Beef/Pork Hamburger Patties (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Seventeen beef and pork blends were evaluated for palatability characteristics, color, appearance acceptability and cooking losses. Cooking losses were not significantly different among blends. Both raw patty color and appearance acceptability were significantly affected by fat and lean source. Increasing pork content changed raw patty color from dark red to pale grayish-pink and decreased appearance acceptability. Patties having high pork content appeared fatter although fat content of blends was not different. Increasing pork fat content improved patty tenderness. Juiciness, flavor, and overall acceptability were no significantly affected by lean or fat source. Results indicate beef/pork blends with 50% or more beef equal all-beef patties in palatability traits and cooking losses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb15366.x
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  • 10
    Electronic Resource
    Electronic Resource
    Gastric emptying in Limanda limanda (L.) and the return of appetite (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of fish biology 18 (1981), S. 0 
    Details
    ISSN: 1095-8649
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Limanda limanda (35–225 g) fed during daytime when trained to use demand feeders under natural photoperiods. Under continuous illumination different feeding rhythms developed which were detected by periodogram analysis. Interfeeding periods (P hours) varied with body weight (W grams) and temperature (T° C) over the range 6.5–15° C as: In P=4.4 – 0.167 (In W) – 0.05 T. Daily food intake (D grams increased with both temperature and size (In D = 0.099 T + 0.579 In W – 3.49). Relative daily intake (R as % body weight, b.w) increased with temperature but decreased with size (In R = 0.099T–0.41 In W + 1.05). These changes in daily intake are primarily caused by changes in feeding frequency; the amount eaten at a meal is relatively constant save at low temperatures (6.5° C) when appetite is suppressed. Dilution of the food with kaolin (from 4.8 to 2.2 kcal/g) did not cause a compensatory increase in meal size or frequency. Gastric emptying time (GET hours) measured by X-radiography changed with body weight, temperature and relative meal size (M % b.w.) as In GET = 0.68 In M + 0.39 In W – 0.035T + 1.46. With the exception of the lowest temperature (6.5° C) interfeeding periods closely followed GET (P = 1.09 GET – 2.6) supporting the proposal that stomach fullness is a major factor controlling appetite in the dab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1095-8649.1981.tb03767.x
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